Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)

Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)

This work explored the potential of a tarragon hydroethanolic extract to be used as a functional preserver ingredient in pizza dough. Ferulic acid hexoside and quercetin-3-O-rutinoside were the most abundant polyphenols found in the extract, which also showed high antioxidant capacity, cytotoxicity...

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Bibliographic Details
Main Authors: Andreia Ribeiro, Lillian Barros, Ricardo C. Calhelha, Márcio Carocho, Ana Ćirić, Marina Sokovic, Madalena M. Dias, Celestino Santos-Buelga, Maria Filomena Barreiro, Isabel C.F.R. Ferreira
Format: Article
Language:English
Published: Elsevier 2016-10-01
Series:Journal of Functional Foods
Subjects:
Tarragon extract
Phenolic compounds
Preservative
Antioxidant
Antimicrobial
Tumour cell lines
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464616302298

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http://www.sciencedirect.com/science/article/pii/S1756464616302298

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